Black cumin-fortified flat bread: formulation, processing, and quality

Osman, Magdi A.; Alamri, Mohamed S.; Mohamed, Abdellatif A.; Hussain, Shahzad; Gassem, Mustafa A.; Rahman, I.E. Abdel

doi:10.3920/qas2013.0335

Cited by 19 publications

(16 citation statements)

References 12 publications

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“…Possibly, higher phenolic compounds extraction in methanol compared to aqueous extraction is due to extraction of both polar and nonpolar phenols. Defatted black cumin powder was reported to have two times the water holding capacity compared to wheat flour .…”

Section: Introductionmentioning

confidence: 99%

A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches

et al. 2016

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The effect of black cumin extract (BCE) on the physicochemical properties of rice (RS), chickpeas (CP), and sweet potato (SP) starches was investigated using a rapid visco-analyzer (RVA), a Brookfield viscometer, a texture analyzer, and light microscopy. Starch was gelatinized in BCE as is and at pH 5 or pH 9. Compared to the control, the RVA data revealed that the peak, setback, and final viscosities of all three starches were reduced due to BCE as is. Brookfield profiles confirmed the increase in shear stress at higher shear rate indicating the system's pseudoplasticity (n < 1). The activation energy (E a ) of CP starch in distilled water was higher than RS and SP, but SP cooked in BCE had the highest E a indicating more temperature dependency. In general, it can be concluded that BCE has changed the properties of the starches, particularly by decreasing viscosity, setback, and pseudoplasticity. The hardness of the starch gels and the starch swelling power were reduced as well.

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Section: Introductionmentioning

confidence: 99%

A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches

et al. 2016

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“…Because of the excess in milk powder addition causes to reduce the bread quality characteristics, milk powder was added between 1-10% in preliminary experiments. In similar studies, the addition of whey protein, acid casein, medicinal and aromatic spices such as flaxseed, black seed, turmeric, ginger in functional bread-making had caused changes in the rheological structure of the bread, a decrease in the specific volume and a decrease in the bread quality (Kenny et al, 2000;Lim et al, 2011;Balestra et al, 2011;Osman et al, 2014). However, the additives generally provide an increase in functional aspects and may have a positive or negative effect on sensory properties.…”

Section: Sensory Analysis In Breadsmentioning

confidence: 94%

Süt Tozu Katkisinin Ekmek Kali̇te Özelli̇kleri̇ Ve İşlevselli̇ği̇ Üzeri̇ne Etki̇si̇

Burnaz

Ertop

2020

Gıda

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Functional foods have a potential impact on human health beyond basic nutrition. It also helps to reduce the risk of disease. In recent years, studies to increase the nutritional value of bread are gaining importance rapidly. In this study, it was aimed to investigate the changes in quality, antioxidant, and sensory properties of bread by adding milk powder to the traditional bread at levels of 2.5, 5, and 10%. The bread samples were prepared with a breadmaking machine. TPC (total phenolic contents), FRAP (ferric reducing antioxidant powers), DPPH (2,2diphenyl-1-picrylhydrazyl), ABTS (2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and sensory analyzes were performed. As a result, a certain amount of milk powder additive had a positive effect on sensory properties. While the total phenolic content raised from 4.86 µg GAE/100g to 35.48 µg/100g; the levels of DPPH, FRAP

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“…Meanwhile, pan bread with 10% black seeds meal recorded the least score for all parameters. Osman et al, (2015), who clarified that the bread was much less acceptable than the control.…”

Section: Sensory Evaluation Of Pan and Flat Breadmentioning

confidence: 99%

Utilization of black seeds meal for bakery products preparations

Abo-Taleb¹,

El.kholany²,

Rizk³

2022

International Journal of Family Studies, Food Science and Nutri

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Nigella sativa was chosen as one of the natural herbal seeds. Due to its effective medicinal properties. They can be used by replacing 2.5, 5, 7.5 and 10% proportions of wheat flour for preparing healthy pan bread and flat bread. The sensory evaluation data were statistically analyzed, and the results showed that the pan and flat bread that was replaced with 7.5% low-fat black seed powder had a slight significant difference in the comparison. The aim of this study is to benefit from the addition of black seed in bread products because it contains natural antioxidants and antibacterial that affect the quality of bread. The variables studied were organoleptic assessment (crust colour, crumb colour texture, taste, odour, general acceptability), resulting bread shelf life and flatness. The results indicated that the addition of black seed powder led to a slight increase in the fibre and protein content and had a slight effect on the fat and ash content. It also improved the strength. its durability. and freshness of pan and flat bread, during storage compared to control.

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Black cumin-fortified flat bread: formulation, processing, and quality

Cited by 19 publications

References 12 publications

A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches

A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches

Süt Tozu Katkisinin Ekmek Kali̇te Özelli̇kleri̇ Ve İşlevselli̇ği̇ Üzeri̇ne Etki̇si̇

Utilization of black seeds meal for bakery products preparations

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